NATIONAL WEEKLY BOXED BEEF CUTS – FORMULATED SALES

FOB Plant basis formulated sales for delivery within 0-21 days including sales
since last report, Values reflect U.S. dollars per 100 pounds.

CURRENT VOLUME – (one load equals 40,000 pounds)

Choice Cuts                   523.77  loads                 20,950,862  pounds
Select Cuts                   308.43  loads                 12,337,135  pounds
Trimmings                     399.37  loads                 15,974,775  pounds
Ground Beef                   242.97  loads                  9,718,990  pounds
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Choice Cuts, Fat Limitations 1-6                 (IM) = Individual Muscle
IMPS/FL         Sub-Primal            # of      Total        Price      Weighted
Trades     Pounds        Range       Average
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109E  1  Rib, ribeye, lip-on, bn-in    253    546,350   523.00   581.55   531.89
112A  3  Rib, ribeye, bnls, light      150    336,869   577.00   612.00   602.49
112A  3  Rib, ribeye, bnls, heavy      467    830,800   561.00   652.85   579.49
113C  1  Chuck, semi-bnls, neck/off
114   1  Chuck, shoulder clod           92    383,188   211.61   306.98   275.93
114A  3  Chuck, shoulder clod, trmd    266  1,072,023   225.00   350.94   280.92
114D  3  Chuck, clod, top blade        235    116,646   276.00   501.98   326.10
114E  3  Chuck, clod, arm roast        247    652,773   240.00   412.00   299.07
114F  5  Chuck, clod tender (IM)
115   1  Chuck, 2-piece, boneless       13     37,939   238.07   300.00   258.41
116A  3  Chuck, roll, lxl, neck/off    578  1,731,169   249.00   387.79   333.65
116B  1  Chuck, chuck tender (IM)      312    457,717   235.00   331.00   281.70
3  Chuck roll, retail ready      145    563,496   245.00   396.08   341.44
120   1  Brisket, deckle-off, bnls     440  1,801,132   214.97   246.35   227.01
120A  3  Brisket, point/off, bnls      257    223,375   337.69   415.00   403.47
123A  3  Short Plate, short rib        200     62,335   464.50   518.00   500.28
130   4  Chuck, short rib              154    387,268   309.00   434.00   343.41
160   1  Round, bone-in                  9      5,701   268.00   272.97   271.42
161   1  Round, boneless                22     28,945   265.00   333.46   280.09
3  Round, bnls/peeled heel-out    37     59,343   235.00   350.00   293.72
167A  4  Round, knuckle, peeled        533  1,085,770   216.05   360.94   311.61
168   1  Round, top inside round       297    751,232   225.50   288.00   261.45
168   3  Round, top inside round       159    602,753   218.00   301.00   266.00
169   5  Round, top inside, denuded    284    310,959   278.00   343.15   305.19
3  Round, top inside, side off    20    133,316   280.90   326.89   286.88
170   1  Round, bottom gooseneck        16      8,200   261.00   296.00   273.79
171B  3  Round, outside round          487    988,738   240.00   346.00   316.95
171C  3  Round, eye of round (IM)      549    946,790   255.00   353.00   305.20
174   1  Loin, short loin, 2×3          15     14,025   392.03   410.50   401.51
174   3  Loin, short loin, 0×1         295    447,852   450.51   521.55   465.61
175   3  Loin, strip loin, 1×1          24    148,173   394.00   443.62   418.20
180   1  Loin, strip, bnls, heavy       23     31,813   379.84   416.50   399.23
1  Loin, strip loin bnls. 1×1
180   3  Loin, strip, bnls, 0×1        446    870,872   474.28   515.00   493.03
184   1  Loin, top butt, bnls, heavy   131    103,733   270.00   305.41   281.18
184   3  Loin, top butt, boneless      201    497,063   283.00   322.00   295.57
185A  4  Loin, bottom sirloin, flap    349    640,082   380.00   448.92   425.46
185B  1  Loin, ball-tip, bnls, heavy   271    542,434   242.00   288.14   264.04
185C  1  Loin, sirloin, tri-tip (IM)    97    328,721   283.70   330.67   298.96
185D  4  Loin, tri-tip, pld (IM)       212    278,653   409.00   438.38   420.90
189A  4  Loin, tndrloin, trmd, heavy   305    541,610   965.10  1027.35   980.71
191A  4  Loin, butt tender, trimmed    101    114,113   907.00   969.00   927.24
193   4  Flank, flank steak (IM)       356    478,494   376.00   424.67   395.33
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Select Cuts, Fat Limitations 1-6       (IM) = Individual Muscle
IMPS/FL         Sub-Primal             # of      Total        Price     Weighted
Trades    Pounds       Range     Average
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109E  1  Rib, ribeye, lip-on, bn-in    145    110,143   440.00   544.00   503.91
112A  3  Rib, ribeye, bnls, light      131    128,025   533.21   592.00   570.50
112A  3  Rib, ribeye, bnls, heavy      393    426,018   500.00   591.26   564.07
113C  1  Chuck, semi-bnls, neck/off     69    331,481   220.00   300.00   276.98
114   1  Chuck, shoulder clod           55    265,363   242.00   280.65   273.87
114A  3  Chuck, shoulder clod, trmd    167    501,507   225.00   346.31   301.11
114D  3  Chuck, clod, top blade         10     10,302   297.14   348.00   325.72
114E  3  Chuck, clod, arm roast
114F  5  Chuck, clod tender (IM)        12     70,554   261.00   383.00   281.44
115   1  Chuck, 2-piece, boneless
116A  3  Chuck, roll, lxl, neck/off    277  1,136,479   254.00   385.41   345.26
116B  1  Chuck, chuck tender (IM)      168    152,921   256.00   339.98   286.34
3  Chuck roll, retail ready
120   1  Brisket, deckle-off, bnls     217    949,000   208.47   252.44   230.01
120A  3  Brisket, point/off, bnls       30     25,423   350.00   410.92   385.07
123A  3  Short Plate, short rib         36     45,678   456.00   512.89   502.41
130   4  Chuck, short rib               38     85,677   309.00   353.71   336.52
160   1  Round, bone-in                  6      4,988   258.00   321.31   269.75
161   1  Round, boneless                10     17,901   220.00   283.75   267.49
3  Round, bnls/peeled heel-out     3      1,714   287.38   315.58   311.73
167A  4  Round, knuckle, peeled        196    511,442   233.00   360.15   316.79
168   1  Round, top inside round       210    588,343   220.69   284.62   265.57
168   3  Round, top inside round       101    357,267   232.00   298.00   277.12
169   5  Round, top inside, denuded     73    134,894   245.59   322.37   308.62
3  Round, top inside, side off
170   1  Round, bottom gooseneck        15     14,476   271.00   301.21   281.08
171B  3  Round, outside round          205    483,325   218.00   346.94   308.42
171C  3  Round, eye of round (IM)      237    364,335   250.00   345.84   314.32
174   1  Loin, short loin, 2×3           5      1,737   375.00   430.00   390.71
174   3  Loin, short loin, 0×1         291    174,920   412.00   500.83   462.25
175   3  Loin, strip loin, 1×1          15    284,847   330.00   378.00   341.83
180   1  Loin, strip, bnls, heavy
1  Loin, strip loin bnls. 1×1     34     17,563   419.00   468.42   429.06
180   3  Loin, strip, bnls, 0×1        349    224,532   414.00   515.54   488.06
184   1  Loin, top butt, bnls, heavy   131    456,191   264.00   299.83   272.65
184   3  Loin, top butt, boneless      309    289,572   265.00   322.21   291.94
185A  4  Loin, bottom sirloin, flap    101    190,538   370.00   458.03   420.41
185B  1  Loin, ball-tip, bnls, heavy   106    269,282   231.25   289.83   263.06
185C  1  Loin, sirloin, tri-tip (IM)   102    325,882   283.70   321.25   301.86
185D  4  Loin, tri-tip, pld (IM)        21     49,702   380.00   440.67   412.55
189A  4  Loin, tndrloin, trmd, heavy   208    309,084   939.00  1020.47   986.25
191A  4  Loin, butt tender, trimmed     67     28,915   903.87   966.46   936.85
193   4  Flank, flank steak (IM)       143    155,838   366.00   424.00   409.04
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CHOICE, SELECT & UNGRADED CUTS   Fat Limitations 1-6  (IM) = Individual Muscle
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124   4  Rib, Back Ribs, Fresh
124   4  Rib, Back Ribs, Frozen          8     15,448    97.87   104.00   101.00
121D  4  Plate, Inside Skirt (IM)      270    789,770   339.73   374.09   356.24
121C  4  Plate, Outside Skirt (IM)     191    369,070   392.73   438.22   418.81
121E  6  Outside Skirt, pld (IM)        95    115,985   591.00   686.34   603.00
Cap, Wedge Meat & (IM) Lean   381  1,897,443   256.00   303.14   282.30
Pectoral Meat                 244    610,892   274.50   312.00   287.38
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GB – STEER/HEIFER SOURCE – 10 Pound Chub Basis – Coarse and Fine Grind
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Ground Beef 73%                        517  1,640,777   180.80   315.92   244.22
Ground Beef 75%
Ground Beef 81%                        999  3,574,585   201.40   351.08   252.84
Ground Beef 85%
Ground Beef 90%
Ground Beef 93%                        516    836,777   245.00   401.39   318.30
Ground Beef Chuck 80%                  238  1,136,833   178.00   361.03   252.57
Ground Beef Round 85%                  171    532,153   220.00   376.03   284.36
Ground Beef Sirloin 90%                 41    356,144   240.00   421.75   280.22
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BEEF TRIMMINGS – STEER/HEIFER SOURCE – Fresh Combos & Frozen Boxed
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Fresh 50% lean trimmings               484 15,490,835    87.50   123.30   114.43
Frozen 50% lean trimmings
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FAT LIMITATIONS (FL) DESCRIPTION
Maximum Average Fat Thickness                         Maximum Fat at any point
1. 3/4″ (19mm)                                        1.0″
2. 1/4″ (6mm)                                         1/2″
3. 1/8″ (3mm)                                         1/4″
4. Practically free (75% surface lean exposed)        1/8″
5. Peeled/Denuded                                     1/8″
6. Peeled/Denuded, surface membrane removed           1/8″
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Items that have no entries indicate there were trades but not reportable
because they did not meet the weekly 3/70/20 guideline.

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